Tuesday, April 30, 2013
Apple Pie Jam Recipe
Apple Pie Jam
2 Granny smith apples: peeled, cored and chopped into small chunks
1/3C Apple Pectin liquid
1 Tbsp Lemon juice
1/4 C Raisins (optional)
1 C Brown sugar
1/2 C White sugar
1/4 tsp Apple Pie spice
1/4 tsp Cinnamon
Combine apples and liquids and cook until apples are tender, but not mushy.
Stir in lemon juice and raisins, then add sugars, spice and cinnamon and stir to dissolve.
Bring Jam to a rolling boil and cook until it reaches 220F.
Let sit 5 minutes, stirring occasionally.
Ladle into prepared jars and boiling water bath process for 10 minutes.
Makes approximately 2 half pints (depending on the size of your apples & weather you use raisins or not).
Recipe can be increased to use up to 6 apples, or anything in between.
(4-30-13) - first time making this did not add 1/2 c white sugar, or raisins, and apples were on the small side, only got one half pint and one quarter pint. Tasted great in the pot, but as of (05-04-13) still has not set up. (05-10-13) - reprocessed, added a little more pectin and lemon juice as well as white sugar, recipe changed to reflect modifications. Sample in the fridge is more like a thick syrup/caramel than jam and way too sweet, may need to go back down to just brown sugar and use a low sugar pectin instead of the apple pectin. kind of disappointing.